Spicy Lentil & Sweet Potato (kumara) soup:
several large kumara, peeled & chopped
green lentils
vegetable stock (or water & stock powder or cubes)
1 tin tomatoes
cumin, ground coriander seed, salt & pepper
grated ginger, peeled & chopped garlic
chilli flakes (optional)
the amounts will obviously vary depending on the size of your crock pot, if it is too thick just add more water. I usually cook on low setting for 6-8 hours then blend. it is sweet, and you do not notice the lentils when it's blended. high in protein. nice with freshly chopped coriander and a spoon of plain yoghurt/cream/sour cream.
Minestroni Soup:
2 cans tomatoes
tomato paste
stock (or water & stock powder/cubes)
any mixture of cubed vegetables (I use sweet potato, pumpkin, potato, brocolli, brussel sprouts, green beans, capsicum, carrot etc)
ground coriander
dried herbs (marjoram & sage is nice)
bay leaf
salt and pepper
garlic, chopped finely
pearl barley, rice or pasta (add this 1 hour before serving)
Add everything into the crockpot except the rice/barley/pasta and cook on low for 8 hours. We have this with freshly grated parmesan & a dollop of pesto & some nice rye bread.
Mexican Beans:
Kidney Beans (tinned or dried & soaked overnight)
Tinned Tomatoes (I usually use equal parts kidney beans/tinned tomatoes)
finely diced carrot (about 4 large)
Corn (tinned or fresh, shaved off the cob)
Tomato Paste
Generous amounts of: Cumin, Turmeric, Marjoram, Ground Coriander, Salt, Pepper, Garlic & optional chilli flakes & paprika (if you don't add enough it won't have a real 'mexican' flavour)
Cook on low for 6-7 hours.
(This last one is a great recipe, I make a large batch & freeze in servings for chili beans over rice, nachos, tacos, burritos, enchiladas etc).
With the last one you could add beef if you wanted to, and to the minestroni you could probably add chicken or some kind of meat to the soup. (?) I don't know, because I don't cook them with meat.
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